This Winter Frittata is filled with the earthy goodness of late-season vegetables, and is an easy option for breakfast (can also make a good lunch or dinner!). Packed full of veggies and protein this will keep you feeling full and will also ensure that you’re well on your way to your five a day even before the day gets rolling.
6 large eggs
2 tbsp milk
salt & freshly ground pepper
pinch of nutmeg
5 slices of bacon
6 small mushrooms, thinly sliced
1 small red onion, thinly sliced
2 handfuls of fresh spinach
4 florets of broccoli, cooked and chopped
1 clove of crushed garlic
1/2 cup crumbled feta cheese
In bowl, whisk together eggs, milk, salt and pepper, and nutmeg.
In an oven-proof, deep pan cook the bacon. Transfer to a paper towel to drain. Do not drain bacon fat from pan. When bacon is cooled, slice into small strips.
Add the red onion, garlic and mushrooms to the hot bacon fat and cook in the pan until tender (about 5 minutes). Add the spinach and cook until wilted. Add the broccoli florets to the pan and mix in with the other ingredients, so ingredients are evenly distributed.
Pour in the eggs to the pan to cover the mixture and sprinkle the bacon and feta cheese on top. Reduce the heat to low, and cook until just set. You can cover the pan with a lid or run it briefly under the broiler if the top remains stubbornly runny. Cook until the egg mixture is golden brown and firm. Once removed from the heat, let it set for at least 3 minutes. Cut into wedges and serve.